Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and delicious kabocha squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 kabocha squash
all-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
salt to taste
100 g grated Parmesan cheese
tomato sauce or white sauce to taste
all-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
salt to taste
100 g grated Parmesan cheese
tomato sauce or white sauce to taste
Where to find ingredients
You can find kabocha squash and fresh ingredients in local markets and grocery stores; look for the produce section for the squash and the dairy aisle for the cheese.
Preparation method
- Cook the squash until very soft, drain all the water, and mash it until you get a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, adding the flour gradually until the dough stops sticking to your hands
- Shape the dough into small balls or cylinders and cook them in a pot of boiling water with a pinch of salt
- Remove the gnocchi as soon as they rise to the surface of the water and transfer them to a baking dish, setting them aside
- Cover the gnocchi with your preferred sauce, distributing it evenly over the pasta
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to gratinate until golden
Observations
Kabocha squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is to use a very dry squash and avoid excessive flour. The result is a soft dish that melts in your mouth, ideal for serving with a good homemade tomato sauce or a velvety white sauce. Follow this step-by-step guide for an impeccable result.
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